Butter-n-Herb Chicken

Posted by on May 3, 2008 in Blog | 0 comments

  • 2 cups dry breadcrumbs
  • 1-1/2 cups parmesan cheese
  • 1 packet dry Ranch dressing mix
  • 4 cloves garlic, minced
  • 1/2 cup minced onion flakes
  • 8 boneless skinless chicken breasts
  • 3/4 cup melted butter

In a large bowl combine first five ingredients.  Dip chicken in melted butter then roll in breadcrumb mixture to coast evenly.  Place on a cookie sheet coated with nonstick cooking spray and bake for 40-45 minutes.  Serve with butter-n-herb sauce.

Butter-n-Herb Sauce

  • 1 cup chicken broth
  • 1 tsp. dijon mustard
  • 1/2 c. white wine (or white grape juice)
  • 1/4 c. fresh lemon juice
  • 1/2 c. melted butter
  • 1 Tbsp. fresh basil, chopped
  • 1 Tbsp. fresh parsley, chopped

In a small saucepan, over medium-high heat, add chicken broth and bring to a simmer.  Remove from heat and put in a blender.  Add mustard and blend on high speed.  Add remaining ingredients and blend until smooth.  Return to saucepan and keep warm until ready to serve.

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